For the fumbwa:

1.   Boil the fumbwa in a sauce pan with water covering it for 20 min.

2.   Drain the water and add 2 cups of cold water to it on medium high heat.

3.   Add the onions, garlic, tomato sauce, fresh tomato, green onions, maggi bouillon, salt and palm oil.

4.   Let it boil for 15 min. Stir it occasionally.

5.   Add the peanut butter and turn down the hear to low.

6.   Let it simmer for 20 min on low it. Stir it occasionally.

For the fish:

1.   Season the fish with salt and pepper.

2.   Fry the fish on medium heat in a frying pan with olive oil until the outside of the fish is brown and the its flesh is flaky. 

For the fufu:

1.   In a pan, put some water on medium high heat.

2.   Make a porridge by adding a little bit of semolina flour to the cold water while stirring from time to time.

3.   Once the porridge is formed, start adding flour progressively while stirring rapidly. When you can get consistent dough that is more on the firm side, your fufu is ready.

4.   Serve it immediately with the rest of the food.